If you’re craving something warm, comforting, and bursting with flavor, you’re going to absolutely adore this Root Vegetable Soup with Curry and Cream Recipe. It’s one of my all-time favorites for chilly evenings when I want something nourishing yet not too heavy. This soup marries the earthiness of root vegetables with a subtle curry kick and a touch of creaminess that makes spooning up every last drop impossible. Stick with me—I’ll walk you through everything so you can nail it at home!
Why You’ll Love This Recipe
- Rich, Creamy Texture: The natural starchiness of root veg combined with cream creates a luxuriously smooth soup.
- Balanced Flavor Boost: Curry powder adds warmth and complexity without overpowering the veggies.
- Easy and Flexible: You can swap out veggies depending on what’s in your basket—this soup plays well with variations.
- Low-Calorie Comfort: Made with water (not stock), it’s filling without being heavy or overly salted.
Ingredients You’ll Need
These ingredients come together like old friends, each adding something special. When I shop for this Root Vegetable Soup with Curry and Cream Recipe, I look for fresh, firm root vegetables and quality curry powder—those make all the difference.
- Extra virgin olive oil: Adds a fruity, peppery base and helps cook the onion and garlic gently.
- Unsalted butter: For richness and a lovely silky mouthfeel.
- Onion: I chop it large so it softens without vanishing completely, giving subtle sweetness.
- Garlic cloves: Fresh garlic amps up the flavor—don’t skip this!
- Curry powder: This is your flavor hero; I love a good-quality brand like Clive’s for authentic depth.
- Dried thyme leaves: Add an earthy, herbal touch that balances the curry.
- Water: Surprising? It works because the vegetables shine here, and curry powder boosts flavor so you don’t miss stock.
- Cooking salt/kosher salt: Adjust this carefully, especially if you use table salt, since it’s denser.
- Black pepper: For a mild background kick.
- Thickened cream: This lifts the soup to something special and creamy—plus a little extra for that final drizzle.
- Potato: A great starchy base that helps thicken the soup naturally.
- Sweet potato: Adds subtle sweetness and vibrant color.
- Carrots: Give a tender bite and natural sweetness.
- Parsnip: Its unique flavor brings a little something unexpected that I love.
- Celeriac: This is essential for that earthy depth and creamy texture.
- Warm crusty bread: Perfect for dipping and soaking up every drop.
- Parsley: For a fresh, bright garnish.
- Extra curry powder & black pepper: To finish with a little pizzazz.
Variations
I’m all about making this Root Vegetable Soup with Curry and Cream Recipe your own. Whether you have certain veggies on hand or dietary preferences, some tweaks can keep it just right for you.
- Vegetable swaps: I once swapped the parsnip and celeriac for turnip and pumpkin, and it still came out mellow and delicious.
- Dairy-free version: Try coconut cream or cashew cream instead of thickened cream for a lovely dairy-free, but still luscious, alternative.
- Spice level: Add a pinch of chili powder or cayenne if you want a bit more heat—my spice-loving friends appreciate this kick.
- Herb twists: Fresh coriander or cilantro works beautifully as a garnish if parsley isn’t your thing.
How to Make Root Vegetable Soup with Curry and Cream Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by heating 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter in a large heavy-based pot over medium-high heat. Once the butter melts and starts to foam, toss in your large-diced onion and chopped garlic cloves. I like to cook these just until the onion softens—about 2 minutes. This step is crucial because it creates a flavorful base that elevates the whole soup without burning the garlic and making it bitter.
Step 2: Cook Root Vegetables with Spices
Add your cubed potato, sweet potato, carrots, parsnip, and celeriac to the pot along with 1 teaspoon dried thyme and 1 tablespoon curry powder. Stir continuously for about 3 minutes. This lets the veggies start to soften and soak up those fragrant curry spices. I love how this step intensifies the aroma and gives the soup a comforting depth before you even add water.
Step 3: Simmer the Soup to Tender Perfection
Turn the stove up to high and pour in 1.5 liters of water, then season with 2 teaspoons cooking salt (or less if using table salt) and ½ teaspoon black pepper. Give everything a good stir, and as it comes to a steady simmer, reduce the heat to medium-high. Let it simmer rapidly, uncovered, for 15 minutes or until all veggies are tender inside (test by poking with a knife). This simmer step is where the flavors really come together, so resist the urge to rush it!
Step 4: Stir in Cream for That Silky Finish
Once the veggies are soft, stir in ½ cup thickened cream and let the soup bubble gently for just one minute. This step adds velvetiness to the soup, and I like to reserve some cream for drizzling on top when serving for that extra touch of indulgence.
Step 5: Blitz Until Smooth and Adjust Seasoning
Remove the pot from heat, then use a stick blender to puree the soup until it’s smooth and creamy. If you don’t have a stick blender, a regular blender works fine—just be sure to blend in batches and be careful with the hot liquid! After blending, taste and adjust seasoning with more salt, pepper, or a splash of water if it feels too thick. If you want it richer, add a little more cream. I learned this tweak is key to getting it just right every time.
Pro Tips for Making Root Vegetable Soup with Curry and Cream Recipe
- Choosing Your Curry Powder: I always recommend starting with a mild curry powder and adjusting to taste, so it complements without overpowering.
- Don’t Overcook the Onion & Garlic: Softening, not browning, keeps the base sweet—not bitter.
- Stick Blender Safety: When blending hot soup, keep the blender tip submerged to avoid splatters, and pulse gently.
- Season Gradually: Add salt and pepper last, especially after blending, because flavors concentrate and change texture.
How to Serve Root Vegetable Soup with Curry and Cream Recipe
Garnishes
For toppings, I like to drizzle extra thickened cream in a pretty swirl and then sprinkle a pinch of curry powder and freshly ground black pepper on top. A handful of finely chopped fresh parsley adds a fresh contrast and cheerful color—I always feel it brightens the bowl. These little touches make all the difference when serving friends or family.
Side Dishes
Warm crusty bread is my go-to side—it’s perfect for sopping up every creamy, spicy drop. I’ve also served this soup alongside simple green salads or roasted chickpeas for some satisfying crunch and protein, especially if I want a more complete meal.
Creative Ways to Present
For dinner parties, I’ve ladled this soup into small, rustic earthenware bowls with little bread crostinis on the side and added a swirl of cream right before serving. Another fun idea is to serve the soup “shots” as appetizers in tiny glasses with a sprinkle of fresh herbs—that always gets a great reaction!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it usually keeps beautifully for up to 3 days. I find that letting it cool completely before sealing helps maintain the fresh flavors and creamy texture. When you reheat, do it gently on the stove to avoid curdling the cream.
Freezing
This soup freezes well—just skip adding the cream before freezing. Pour the soup into freezer-safe containers or bags and keep it for up to 3 months. When ready to serve, thaw overnight in the fridge, then stir in cream while reheating gently on the stove.
Reheating
Reheat on the stove over low to medium heat, stirring frequently. Add extra cream if the soup feels a bit thick after cooling. Avoid microwaving if possible, as slow reheating helps preserve the silky texture and vibrant curry flavor.
FAQs
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Can I use vegetable stock instead of water?
Absolutely! While this recipe is designed to shine using water to keep it light, substituting vegetable stock adds extra depth of flavor. Just be mindful with additional salt as stock can be salty itself.
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What spices can I substitute if I don’t have curry powder?
If you’re out of curry powder, a blend of ground cumin, coriander, turmeric, and a pinch of chili powder works well. Start with small amounts and adjust to taste for that warm, aromatic profile.
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How do I make this recipe vegan?
Swap the butter with more olive oil or a vegan margarine, and replace thickened cream with coconut cream or a nut-based cream alternative. The soup will still be rich and comforting without dairy.
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Can I prepare this soup in advance?
Yes! You can make it a day or two ahead—just store it in the fridge and add the cream fresh when reheating for the best taste and texture.
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What’s the best way to blend without creating a mess?
Use a stick blender directly in the pot, keeping it fully submerged before turning it on to avoid splashing. Pulse slowly and move the blender around until smooth. If using a traditional blender, blend in small batches and vent the lid slightly to let steam escape safely.
Final Thoughts
I love this Root Vegetable Soup with Curry and Cream Recipe because it feels like a warm hug on a cold day—comforting but never dull. It’s one of those recipes I return to time and again, especially when I want something that’s easy to make but feels just a little special. I hope you find it as satisfying and flexible as I do, whether as a weeknight dinner or a cozy weekend treat. Give it a try and let me know how your family reacts—it’s always a winner in my house!
Print
Root Vegetable Soup with Curry and Cream Recipe
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 5 servings (5-6 as main course)
- Category: Soup
- Method: Stovetop
- Cuisine: Country-inspired, Western
- Diet: Low Calorie
Description
Country Harvest Root Vegetable Soup is a hearty, comforting soup made from a medley of root vegetables sautéed with fragrant curry powder and thyme, simmered to tender perfection, then blended smooth with a touch of cream for a rich, velvety texture. This nourishing and naturally creamy soup is perfect for cozy meals and served best with warm crusty bread and a sprinkle of fresh parsley.
Ingredients
Fats and Oils
- 2 tbsp extra virgin olive oil
- 1 tbsp (15g) unsalted butter
Vegetables
- 1 onion, chopped into large dice
- 3 garlic cloves, chopped
- 1 large potato (~300g/10oz), peeled, cut into 2.5cm (1″) cubes
- 1 medium sweet potato (350g/12oz), peeled, cut into 2.5cm (1″) cubes
- 2 medium carrots, peeled, cut into 1.5cm (0.5″) pieces
- 1 small/medium parsnip (150g/5oz), peeled, cut into 1.5cm (0.5″) pieces
- 1 small celeriac (600g/1.2 lb), peeled, cut into 1.5cm (0.5″) pieces (~2 heaped cups)
Seasonings and Herbs
- 1 tbsp curry powder
- 1 tsp dried thyme leaves
- 2 tsp cooking salt or kosher salt (halve for table salt)
- 1/2 tsp black pepper
Liquids
- 1 1/2 litre (6 cups) water
- 1/2 cup thickened cream (heavy cream or regular), plus extra for garnish
To Serve
- Warm crusty bread
- Parsley, finely chopped
- Pinch extra curry powder
- Pinch black pepper
Instructions
- Sauté Aromatics: Heat the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter has melted, add the chopped onion and garlic. Cook for about 2 minutes until the onion softens and becomes aromatic.
- Add Vegetables and Spices: Add the cubed potato, sweet potato, carrots, parsnip, and celeriac along with the dried thyme and curry powder. Cook for 3 minutes, stirring regularly, allowing the outside of the vegetables to soften slightly and the spices to bloom.
- Simmer: Increase the heat to high and pour in the water. Add salt and black pepper. Stir well and bring the mixture to a simmer. Once simmering, reduce the heat to medium-high and let it simmer rapidly, uncovered, for 15 minutes or until all the vegetables are tender and easily pierced with a knife.
- Add Cream and Briefly Simmer: Stir in the thickened cream, then simmer gently for 1 minute to incorporate the cream into the soup.
- Blend Smooth: Remove the pot from heat. Using a stick blender, carefully blitz the soup until completely smooth. Adjust seasoning by adding water if you prefer a thinner consistency, or more salt, pepper, and cream to taste.
- Serve: Ladle the soup into bowls. Drizzle with extra cream, sprinkle with a pinch of curry powder, freshly ground black pepper, and finely chopped parsley. Serve alongside warm crusty bread for a perfect meal.
Notes
- This recipe’s name celebrates the rustic roots and flavor of the soup, even if you’re not harvesting from a country garden.
- Root vegetables inherently add natural creaminess due to their starch content; the added cream enhances richness without overwhelming the dish.
- Using water instead of stock keeps the soup light while curry powder boosts its flavor depth, preventing it from tasting flat.
- You can substitute curry powder with your favorite blend; thyme adds earthy undertones that complement the root veggies beautifully.
- If you don’t have a stick blender, you can use a regular blender in batches; just be careful with the hot soup to avoid splashes.
- This soup is low calorie, nourishing, and perfect for flexible ingredient swaps depending on what root vegetables you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 11 g
- Sodium: 1140 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 6 g
- Cholesterol: 33 mg
